Sunday, July 19, 2009

I'm sorry for the excess of cherry posts lately. Really, truely, I am. No, that's a lie. I love cherries, and I'm not sorry. I will post cherry recipe after cherry recipe, and then in a week or two when cherries are gone, I won't post anymore. Until next year.

Alex and I went to my dad's in New York this week, for a few days to relax and hang around. We cooked dinner one night as a treat and I wanted to make a quick dessert. You know, one that could be whipped up and thrown in the oven while the rest of dinner was cooking. This is it! Quick, one bowl, pop it in the oven for 45 minutes or so, and voila! A delicious little cake. It's also super good for breakfast the next morning, if you've got some left. The top is a little crackley and sweet, while the rest of the cake is not too sweet, and the cherries are sweet little bursts.

Preheat the oven to 350, and grease an 8x8 pan, then sprinkle with sugar. In the bowl of a mixer, cream the sugars and butter together. Beat in the eggs, one at a time, then add the milk and the vanilla. Add the cup of rice flour, the xanthan gum, baking powder and the salt, and stir until smooth. Toss the cherries with the tablespoon of flour mix. Fold in the cherries, and spread/pour batter into the pan. Sprinkle tablespoon of sugar and cinnamon over the top. Bake 35-40 minutes until a toothpick comes out clean and the bake is starting to brown around the edges. Cool completely before serving.

I made this cake today and just wanted to say THANK YOU SO MUCH FOR SHARING! I am recently gluten and dairy free and followed this to a tee (used Almond milk to keep it dairy free) and there is literally one slice left in the pan. Between my family and coffee break with a friend it was a hit. I will definitely be making this again.